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Drunken fennel

You'll need

  • 2
  • baby fennel bulbs
  • 1
  • lemon, juice only
  • 1 tbsp
  • olive oil
  • 1-2 tbsp
  • ouzo, or to taste
  • 1 tbsp
  • coarsely chopped flat-leaf parsley
  • 200 gm
  • sashimi-grade hiramasa kingfish fillet
  • To serve:
  • finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)

Method

  • 01
  • Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.

At A Glance

  • Serves 8 people
  • 10 min preparation
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At A Glance

  • Serves 8 people
  • 10 min preparation

Drink Suggestion

The lemony cut of a young Portuguese white such as a Vinho Verde.

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